Slow Cooker Salisbury Steak With Mushrooms And Gravy Recipes

SLOW COOKER SALISBURY STEAK (WITH MUSHROOMS AND GRAVY)

Steps:

• In a medium bowl, combine the lean ground beef with plain bread crumbs, dry onion soup mix, large egg, and milk. Divide into eight portions and form your patties. Place patties on a baking dish or plate and season with salt and pepper, then dust with flour.
• Heat a large skillet or frying pan over medium heat, and melt butter. Add patties to the heated skillet or frying pan (seasoned side down) and season the upward facing side of your patties, then dust with flour. Brown both sides of the patties and remove from heat.
• In your slow cooker, combine the can of condensed cream of chicken soup, worcestershire sauce, au jus gravy mix, and beef broth, Whisk all of the sauce ingredients together until smooth.
• Place the browned patties into your slow cooker (about two layers) so that they are covered with the sauce. Add sliced mushrooms and chopped parsley.
• Cook in your slow cooker on high for two hours or on the low setting for four hours (or until well done).

SLOW COOKER SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• Combine the ground beef, diced onion, garlic, egg, bread crumbs, Worcestershire sauce, salt, and pepper in a bowl. Mix well but do not overwork the meat. Form the meat into oblong patties. Bring the water to a boil in a saucepan over high heat. Remove the boiling water from the heat and stir in the beef base. Carefully pour the mixture into the crock pot. Heat a non-stick skillet over medium-high heat. Place the hamburger patties in the skillet and cook, turning as needed, until browned on both sides. Transfer the patties to the crock pot, leaving any juices and drippings in the skillet. Add the sliced onion and mushrooms to the skillet and cook until just beginning to soften. Transfer them and any pan juices to the crock pot. Cover the crock pot and cook on high heat for 2-3 hours or until the salisbury steaks are cooked through. If desired, you can remove the salisbury steaks from the crock pot and thicken the juices with cornstarch for a thicker gravy.

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
• Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
• Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
• Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
• Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

SLOW COOKER SALISBURY STEAK

Steps:

• Place mushrooms & onions in the bottom of your slow cooker.
• Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
• Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
• Once cooked, remove patties and set aside.
• Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
• Serve over mashed potatoes or rice.

SLOW COOKER SALISBURY STEAK

Steps:

• In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
• Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

SALISBURY STEAK WITH MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
• Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
• Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.